Banana Snack Cake

Cut up this sweet little banana snack cake into squares and nibble on them all day long! Made gluten-free with oat flour, or not, with whole wheat flour, this cake is a hit with my kids. It's banana-y and just chocolatey enough, thanks to the handful of mini chocolate chips scattered over its top.

While I dearly love a gluten free banana bundt cake or a gluten-free banana cake with cream cheese frosting, those cakes feel a bit more like celebratory cakes than a simple afternoon bake. This banana snack cake is the kind of cake I make before when I want to have something ready for my girls when they get home. This is an easy, one-bowl batter that bakes up like a dream: soft yet sturdy, super flavorful, and easy to eat with your hands!

What's So Great About A Snack Cake

A snack cake, or snacking cake, is such a cute name. It makes me think of, well, snacking (who doesn't love a snack?) And it's meant to be casual, not as complex as a proper cake, maybe made in one bowl, and with easy ingredients. You know what I mean? I love this cake because it's:

• Made in one bowl. Whisk those wet ingredients together, fold in the leavening and flour, then pop the batter into a pan and bake it off. That's literally it.
• The banana/chocolate combo. I know that bananas and peanut butter are made for each other (and if you want a cake, I've got you covered with my super yummy gluten free banana peanut butter cake), but chocolate + bananas are equally superb. This is kind of an easier version of an oat flour banana cake with chocolate frosting, though of course a unique cake in its own right.
• Easily gluten-free. My favorite oat and almond flour duo stands in for all-purpose flour here, and I promise you won't notice a difference. Plus, you'll get extra protein and whole grains from using those single-origin flours. Or, make it with whole wheat flour if you prefer.

Ingredients Needed

Here's a look at what you'll need to make a banana snack cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Butter - Use unsalted butter, melted and slightly cooled. Use your choice of oil (like melted coconut oil, canola, or avocado oil) instead of the butter for a dairy-free version.
• Brown sugar - Either light or dark brown sugar is fine.
• Eggs - Large or medium-sized eggs.
• Yogurt - I prefer plain, whole-fat yogurt here, but any variety (low-fat or non-fat) also works. Try Greek yogurt for a protein boost.
• Bananas - You'll need one cup of mashed bananas, from about 2 very ripe bananas.
• Baking soda
• Salt - I use fine sea salt, and table salt also works.
• Flour - I use oat flour (learn how to make oat flour at home easily!) here, and whole wheat flour or whole wheat pastry flour is also a good choice if you don't need to keep gluten-free.
• Almond flour - Fine ground almond flour adds moisture and protein. If you don't eat nuts, swap oat flour or whole wheat flour.
• Chocolate chips - I prefer mini chocolate chips to scatter over the top! But if you have regular chocolate chips, those are OK, too. Use semisweet chocolate chips so the cake is not overly sweet.

Add-In Ideas

• Nuts - Stir in ½ cup of chopped nuts like walnuts, almonds, or pecans.
• Chocolate IN the cake - Add chocolate chips to the cake! You can do this instead of sprinkling them over the top of the batter, or in addition to. I know!
• Sliced almonds - Trade the chocolate chips for sliced almonds, or do a combination. Add as many or as few almonds as you like.

Tips & Recipe Notes

• Use ripe bananas. The riper the bananas, the sweeter they will be and the easier they will blend into the batter. You can even try to reduce the amount of sugar by ¼ cup if your bananas are very sweet.
• Brown the butter. For a fabulous extra note of flavor, brown the butter. Cook it over medium heat until slightly nutty-smelling and browned. Make sure to cool a bit before using.
• Egg-free: This cake takes well to being egg-free because bananas already have a fantastic binding ability. Add 1 flax egg instead of the eggs: mix 1 tablespoon ground flaxmeal in 3 tablespoons of water, let sit for 5 minutes, then add to the batter.
• Flour options: Any whole grain gluten-free flour is great here. I of course love oat flour, but sorghum or brown rice flour also works well. If you don't need to eat gluten-free, use a whole grain flour like spelt flour or whole wheat or whole wheat pastry flour. All-purpose flour may also be used.
• Dairy-free: Use dairy-free butter or melted coconut oil for the butter, and use dairy-free yogurt or non-dairy milk for the yogurt.
• Add a little spice. Warm up the cake with 1 teaspoon of ground cinnamon or ½ teaspoon cinnamon + ½ teaspoon ginger.

Proper Storage

• Counter - Store the cake in the pan, covered, or in an airtight container, on the counter for up to 4 days.
• Fridge - Keep the cake in an airtight container in the fridge or covered with foil, in the fridge for up to 1 week.
• Freezer - Place cake in a freezer-safe bag and store in the freezer for up to 2 months. Thaw in the fridge before serving.